Steamed Salmon with Watercress Sauce

As many seafood-loving French cooks know, there's no better way to retain the flavor and succulence of a fresh fish fillet than by steaming it in the microwave. (Of course, getting a French cook to admit it is another story.) Peppery watercress in the creamy sauce balances the sharpness of the lemon juice-steamed salmon.

As many seafood-loving French cooks know, there's no better way to retain the flavor and succulence of a fresh fish fillet than by steaming it in the microwave. (Of course, getting a French cook to admit it is another story.) Peppery watercress in the creamy sauce balances the sharpness of the lemon juice-steamed salmon.

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Ingredients

1 cup fat-free, less-sodium chicken broth

1/2 cup Chardonnay or other dry white wine

1/4 cup minced shallots

1 bay leaf

1/4 cup 1% low-fat milk

2 teaspoons cornstarch

1/2 cup finely chopped trimmed watercress

4 (6-ounce) salmon fillets (about 1 inch thick)

2 tablespoons fresh lemon juice (about 1 medium lemon)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Watercress sprigs (optional)

Lemon wedges (optional)

Nutritional Information

Calories 304

Caloriesfromfat 42%

Fat 14.2g

Satfat 2.6g

Monofat 6.8g

Polyfat 3.1g

Protein 36.5g

Carbohydrate 5.1g

Fiber 0.2g

Cholesterol 112mg

Iron 1mg

Sodium 364mg

Calcium 40mg

Calories 304

Caloriesfromfat 42%

Fat 14.2g

Satfat 2.6g

Monofat 6.8g

Polyfat 3.1g

Protein 36.5g

Carbohydrate 5.1g

Fiber 0.2g

Cholesterol 112mg

Iron 1mg

Sodium 364mg

Calcium 40mg

How to Make It

Step 1

Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 3/4 cup (about 20 minutes). Discard bay leaf. Combine milk and cornstarch, stirring with a whisk. Add to broth mixture; bring to a boil. Cook for 1 minute, stirring constantly. Stir in watercress; cook for 30 seconds. Keep warm.

Step 2

Arrange the salmon fillets in a single layer in an 11 x 7-inch baking dish, and sprinkle with lemon juice, salt, and pepper. Cover with plastic wrap, and vent. Microwave at high 4 1/2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 1/4 cup sauce. Garnish with watercress sprigs and lemon wedges, if desired.